Chicken with Herb Butter

               Chicken with Herb Butter         

       

  

 Ingredients

 4 skinless, boneless chicken breast halves 

 2 tablespoons butter, melted 

 1 teaspoon tarragon 

 1 teaspoon chervil 

 1 teaspoon parsley 

                                 1 teaspoon chive                                    

 Directions

  

 1. Preheat oven to 400 degrees F.

 2. Lay chicken flat in oven safe dish.

 3. Mix the tarragon, chervil, parsley and chives together.

 4. Pour the butter over the chicken and cover the chicken 

with the spices. 

 5. Bake at 400 degrees for 45 minutes to 1 hour, 

basting occasionally. 

Cantaloupe Granita

     Cantaloupe Granita         

       

  

 Ingredients

 2 cups cubed cantaloupe 

 2 cups milk 

 3 tablespoons honey 

                                       3/4 teaspoon ground ginger                                    

 Directions

  

 1. In blender, place all ingredients. Cover; blend on 

high speed about 30-45 seconds or until smooth. 

 2. Pour into 8- or 9-inch square (2-quart) glass baking dish. 

 3. Cover; freeze 30 minutes. When ice crystals begin to 

form at edges of dish, stir mixture with fork. 

 4. Freeze 2 hours 30 minutes to 3 hours longer, stirring 

every 30 minutes, until firm. 

 5. Scoop into chilled dessert cups or bowls to serve.   

Garlic Potato Wedges

Garlic Potato Wedges        

       

  

 Ingredients

 4 large Idaho potatoes 

 1/4 cup olive oil 

 4 cloves garlic, finely chopped 

                                   Salt and freshly black pepper                                    

 Directions

  

 1. Preheat the oven to 400 degrees F and lightly 

grease a rimmed baking sheet.

 2. Cut each potato lengthwise into 8-12 wedges, 

about 1/2 to 3/4 of an inch thick. 

 3. Put the olive oil in a small microwavable bowl and 

add the garlic. Microwave on high for 1 1/2 minutes, 

until the oil is heated and the garlic is turning a little 

golden color. Strain out and discard the garlic.

 4. Toss the potato wedges in the garlic oil. Spread 

evenly on the baking sheet in a single layer and sprinkle 

generously with salt and pepper.

 5. Bake 15 minutes, then turn each wedge with a spatula, 

and cook another 10 minutes, until each potato wedge is 

golden and tender. 

Watermelon Granita

Watermelon Granita        

       

  

 Ingredients

 3 tablespoons Fresh lime juice 

 1 cup water 

 1/2 cup sugar 

                                      6 cups 1-inch cubes seeded watermelon                                    

 Directions

  

 1. In 1-quart saucepan, mix lime juice, water and sugar. 

Cook over low heat about 4-5 minutes, stirring occasionally, 

until sugar is dissolved. Cool slightly, about 5 minutes. 

 2. In blender, place watermelon. Cover; blend on high 

speed about 2-3 minutes or until smooth. 

 3. Add lime juice mixture; blend until well mixed. Pour into 

ungreased 13x9-inch (3-quart) glass baking dish. 

Cover; freeze 1 hour. 

 4. Scrape with fork to distribute ice crystals evenly. Freeze at least 

3 hours longer, scraping every 30 minutes, until mixture is consistency 

of fine ice crystals 

 5. Scoop into chilled dessert cups or bowls to serve. 

Chicken Mozzarella

Chicken Mozzarella        

       

  

 Ingredients

 4 skinless, boneless chicken breast halves 

 1 (8 oz.) can tomato sauce 

 1/2 teaspoon dried oregano 

 1/2 teaspoon sugar 

 1/4 teaspoon hot pepper sauce 

 1/4 teaspoon garlic salt

                                   4 slices Mozzarella cheese                                   

 Directions

  

1. Preheat oven to 425 degrees F.

 2. Place chicken in a baking dish.

 3. Bake, covered, for 15 minutes at 425 degrees F.

 4. While chicken is baking, combine tomato sauce, 

oregano, sugar, hot pepper sauce and garlic salt; 

simmer in small saucepan. If needed, add 1 tablespoon 

cornstarch to thicken sauce. 

 5. Drain chicken; pour tomato sauce mixture over 

and top with cheese. Return to oven and bake, 

uncovered, for 5 minutes longer.

Pineapple Orange Smoothie

Pineapple Orange Smoothie        

       

  

 Ingredients

1 cup orange juice 

 2 cups pineapple chunks in their own juice, drained 

 1 banana 

 1/4 cup 2% milk 

 2 Tbsp. honey 

                                4-5 ice cubes                                   

 Directions

  

1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Mango-Lime Mini Cupcakes

Mango-Lime Mini Cupcakes        

       

  

 Ingredients

 Cupcakes : 

 1 cup all-purpose flour 

 1 teaspoon baking powder 

 1/8 teaspoon salt 

 1/4 cup unsalted butter, softened 

 1/3 cup granulated sugar

 2 eggs 

 1/3 cup milk 

 1 teaspoon grated lime peel 

 1/2 cup finely chopped mango 

 Frosting: 

 1/4 cup unsalted butter, softened 

 2 cups powdered sugar 

 1/2 teaspoon grated lime peel

                                        2 tablespoons fresh lime juice                                     

 Directions

  

 1. Heat oven to 350°F. 

 2. Place mini paper baking cup in each of 24 mini 

muffin cups; spray paper cups with cooking spray. 

 3. In small mixing bowl, mix flour, baking powder 

and salt; set aside 

 4. In medium bowl, beat 1/4 cup butter and the 

granulated sugar with electric mixer on medium speed 

1 minute. Add eggs, one at a time, beating on low 

speed after each addition. Alternately add flour mixture, 

about one-third at a time, and 1/3 cup milk, about half 

at a time, beating just until blended. Beat in 1 teaspoon 

lime peel. Stir in mango 

 5. Fill each muffin cup about two-thirds full with the batter.

 6. Bake 10-12 minutes or until toothpick inserted in center 

comes out clean. Cool 10 minutes; transfer from pans to 

cooling racks. Cool completely, about 15 minutes.

 7. In a medium mixing bowl, beat all frosting ingredients 

with electric mixer on medium speed until smooth. 

Spoon frosting into decorating bag fitted with star tip; 

pipe frosting on each cupcake.